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PrintNacho Chicken & Bean Dip
This re-imagining of classic layered nacho dip is even better than the original, thanks to the addition of protein and fibre-rich ingredients. This dish will be a hit at your next potluck!
![[+]](/images/uploads/recipes/2010/Nov/12/295_view.jpg)
Nacho Chicken & Bean Dip
1 tsp
extra virgin olive oil
5 mL
4 cloves
garlic, minced
4 cloves
1 lb
extra lean ground chicken
450 g
2 tsp
cumin
10 mL
1 Tbsp
chili powder
15 mL
1 tsp
oregano, dried
5 mL
2 cups
salsa
500 mL
2 cups
canned black beans
500 mL
3
green onion(s), diced
3
1 cup
tomatoes, diced
250 mL
1
orange, peeled, seeded
1
1
jalapeño pepper, seeded, chopped
1
1 cup
cheddar cheese, grated
250 mL
1/2 cup
cilantro, fresh, minced
125 mL
tortilla chips
Preparation
Serves 10
Cook time :
30 min
|
Preparation time :
15 min
Nacho Chicken & Bean Dip
1
Preheat oven to 350ºF (180ºC).
2
Heat olive oil in non-stick skillet and sauté garlic with ground chicken and spices. Use the back of the spoon to break up ground chicken into smaller pieces. Add half the salsa (of your choice) to the chicken mixture. Add drained black beans and heat through.
3
Spread this mixture onto the bottom of a casserole dish. Top with the other half of the salsa.
4
Dice the green onions, tomatoes, orange and jalapeno. Spread over the salsa topped beans.
5
Top with shredded cheese and minced fresh cilantro.
6
Place in oven and cook until cheese is fully melted.
7
Serve immediately with tortilla chips. Also works well as a filling for soft tortillas.
Notes: This is a healthy re-make of an old party favourite. Skipping the usual sour cream or cream cheese and adding cooked beans lowers the amount of fat and boosts the fibre content of the recipe. The recipe is flexible and you can add other healthy additions like sliced black olives, lettuce, avocado and diced sweet red peppers.
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